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Looking for the perfect autumn treat to wow your family and friends? This Fresh Milled Pumpkin Log with Cream Cheese Filling is the ultimate seasonal dessert. Made with freshly milled flour, this pumpkin roll is not only soft, moist, and flavorful but also packed with the goodness of whole grains. The warm spices of cinnamon and nutmeg blend perfectly with the rich, creamy filling to create a show-stopping dessert that’s as nutritious as it is delicious.

Whether you’re hosting a holiday gathering or just want to savor a slice of autumn on a cozy afternoon, this recipe combines the best of fall flavors with the health benefits of fresh milled flour. Say goodbye to bland store-bought options and hello to a homemade masterpiece that’s sure to become a family favorite!

Fresh Milled Pumpkin Roll Cake with Cream Cheese Filling: Favorite Fall Recipes

If you’re searching for a dessert that’s as impressive as it is delicious, this Fresh Milled Pumpkin Roll with Cream Cheese Filling is sure to excite your taste buds. It’s one of my go-to fall recipes, seamlessly combining the health benefits of freshly milled flour with the rich, comforting flavors of pumpkin and a velvety creamy filling. Whether you’re entertaining guests or simply treating yourself, this easy pumpkin cake roll is bound to make a lasting impression!

In this guide, I’ll walk you through the process of making this modern twist on a classic pumpkin roll recipe, sharing helpful tips, tricks, and personal stories to ensure your baking journey is both enjoyable and rewarding.

Why This Recipe?

The charm of this pumpkin roll lies in its moist sponge cake infused with warm spices and its rich, heavenly cream cheese filling. Using fresh milled flour elevates the flavor and texture so much in this dessert, making it tried and true standout, while still being a simple recipe anyone can tackle. Plus, the rolling technique adds a fun little twist, turning a simple moist cake into a visually stunning dessert that everyone can admire for the effort it takes.

Mastering the Pumpkin Roll: Tips to Avoid Cracking

If you’ve ever watched your pumpkin roll split like a cracked windshield, you know the true disappointment that comes with it.

Why Do Pumpkin Rolls Crack?

Understanding why your pumpkin roll is susceptible to cracking is the first step toward perfecting this delicious dessert. Rest assured that it’s often not about your baking skills; it’s about the baking process itself! Here are some of the key culprits behind cracking:

 Over baking: This can turn your cake into a dry, brittle structure that lacks the flexibility needed to roll.
    Underbaking: Conversely, if the cake retains too much moisture, it may become sticky and tear when you attempt to roll it up.
  Cooling Issues: Letting the cake cool improperly can lead to rigidity, making it more prone to cracking and crumbling when you attempt to roll it up.

Common Mistakes to Avoid

Professional bakers often highlight these common mistakes when it comes to pumpkin rolls:

• Not paying attention to baking time and temperature.
• Skipping the cooling phase entirely or cooling it improperly.
• Failing to use parchment paper, which can make removal from the pan a challenge.

Crafting the Perfect Pumpkin Roll Batter

Creating a flawless batter is crucial to achieving a great pumpkin roll. Here’s how to get it just right:

1. Choose Quality Ingredients: Always opt for fresh, high-quality pumpkin puree. This choice makes a significant difference in flavor.
2. Aim for Smoothness: Your batter should have a smooth, spreadable consistency—think of a really good buttercream.
3. Even Spreading: Make sure to spread the pumpkin cake batter evenly in the prepared pan, using an offset spatula. This helps ensure uniform baking throughout.

Baking Techniques to Minimize Cracks

Let’s get into the nitty-gritty of baking your pumpkin roll:

1. Optimal Temperature and Timing: Bake at 375°F for about 13-15 minutes. Keep a close eye on it as it bakes. Every oven is a little different!
2. Testing for Doneness: Lightly press the center of the cake; it should spring back. If it leaves a dent, it needs more time.
3. Pan Preparation: Don’t skip the parchment paper! Seriously. It’s a game-changer for easy removal.

Cooling and Preparing for the Roll

Once your cake is out of the oven, it’s essential to cool it correctly:

1. Immediate Removal: Get that cake out of the pan right away to prevent any further cooking.
2. Proper Cooling: Lay it on a clean kitchen towel or additional parchment paper to cool.
3. Initial Roll: While the cake is still warm, roll it up in the towel or paper to help it hold its shape. This technique can make a world of difference.

Rolling Your Pumpkin Roll Without Cracking

Now comes the fun part—rolling without cracks:

1. Roll While Hot: Don’t let the cake cool completely. A hot cake is more pliable.
2. Gentle Unrolling: When it’s time to fill, unroll the cake slowly and carefully.
3. Even Pressure: Roll it back up with gentle, even pressure—there’s no need to push too hard!

What Type of Pumpkin Puree Should I Use—Canned or Fresh?

When it comes to choosing between canned pumpkin purée and fresh, it really depends on your own personal preferences and what you’re looking for in your pumpkin roll.

Canned pumpkin purée is super convenient and consistently smooth and uniform in color, making it an easy go-to for a lot of bakers, and in my opinion yields the best results. Plus, it’s often packed at the peak of freshness, so you’re still getting that great pumpkin flavor!

On the other hand, using fresh pumpkin purée can add a lovely depth of flavor to your roll. If you’re up for it, roasting and blending your own pumpkin can bring a unique touch to your baking, and is a feat within itself! Just keep in mind that fresh pumpkin puree can sometimes be a bit more watery, so you might need to drain it a bit before using.

In the end, both options work well, so feel free to use whatever fits your style best.

Things You Should Know Before Using Freshly Milled Flour

• Adjust the Liquid: Because freshly milled flour has a  high protein and fiber content, it tends to absorb a bit more moisture than store-bought flour. You might need to add a little extra liquid to your batter—start with a tablespoon or two and adjust as needed.
• Baking Time: Keep an eye on your baking time. Freshly milled flour can sometimes affect how quickly things cook, so be ready to check for doneness a bit earlier.

Freshly Milled Pumpkin Log with Cream Cheese Frosting

2/3 cup pumpkin puree

3 large eggs

3/4 cup cane sugar

1/2 tsp. vanilla extract

3/4 cup fresh milled soft white, einkorn or kamut wheat flour

1 tsp. baking powder

2 tsp. pumpkin pie spice

1/2 tsp. salt

Cream Cheese Filling

8 oz cream cheese, softened

4 tbsp. butter, salted and softened

1 1/4 cups powdered sugar

1/2 tsp. vanilla extract

Preheat oven to 375 degrees F. and line a jelly roll pan with parchment paper, as extra protection, spray the parchment with cooking spray. I used a “half sheet” baking pan, 17″x 14″ but a 10 x 15 would work great as well. 

In a large mixing bowl, whisk the eggs until frothy. Add sugar, pumpkin puree and vanilla. Mix until combined.

In that same bowl, add the flour, baking powder, pumpkin pie spice and salt. Mix until well combined and smooth. 

Pour the batter into the prepared pan and smooth out as evenly as possible. 

Bake for about 15 minutes or until the cake is cooked through and a toothpick comes out clean. 

While the cake is HOT and fresh from the oven, it needs to be rolled up. Use oven mitts to protect yourself from the heat. Starting at one of the short ends, begin rolling the cake with the parchment still attached to it(this will keep the cake from sticking to itself). Roll the log as tightly as you can and set aside to cool at room temperature. 

Within 2-3 hours the cake is typically fully cooled. 

While the cake is cooling, combine all frosting ingredients in a bowl and mix until smooth and well combined. 

When the cake has cooled completely, gently unroll the log and spread the cream cheese filling evenly. Roll the log back up, wrap in saran or parchment paper and allow to chill in the fridge for an hour or two. 

To serve: dust with powdered sugar if desired, slice and serve slightly chilled. 

Storing Freshly Milled Pumpkin Rolls

Once you’ve baked your delicious freshly milled pumpkin roll, you’ll want to ensure it stays as fresh and tasty as the day you made it. Here’s how to store it properly:

1. Cool Completely
Let your pumpkin roll cool all the way down before wrapping it up. This step is crucial because if you wrap it while it’s still warm, condensation can form inside the plastic wrap. This moisture can make your roll soggy, which is definitely not what you want!

2. Wrap It Up
Once your pumpkin roll is cool, it’s time to wrap it up. Use plastic wrap or wax paper to create an airtight seal. Be sure to cover it snugly to keep out air and prevent any drying out. A good seal will help maintain its flavor and moisture, keeping it soft and delicious.

3. Airtight Container
For an extra layer of freshness, consider placing the wrapped roll in an airtight container. This additional step offers added protection against air and helps keep your pumpkin roll in perfect condition for longer. It also makes for easy storage in your fridge or pantry!

4. Freezing for Later
If you want to save your pumpkin roll for a longer period, freezing is a fantastic option! Wrap it tightly in plastic wrap, then add a layer of aluminum foil on top to prevent freezer burn. Another option is a freezer bag, marked with today’s date. Your pumpkin roll can last up to three months in the freezer, allowing you to savor it even after the holidays!

5. Thawing
When you’re ready to enjoy your pumpkin roll, simply take it out of the freezer and let it thaw in the fridge overnight. This gradual thawing process helps preserve the texture and flavor. Once it’s thawed, you can slice and serve it for a delicious treat any time!

By following these simple steps, your pumpkin roll will stay delicious for days to come.

FAQs You May Have About Using Freshly Milled Flour

If it’s your first time using a fresh milled flour recipe, starting can come with its own set of questions and challenges. To help you navigate this exciting ingredient, I’ve compiled a list of frequently asked questions that address common concerns

Can I Substitute Freshly Milled Flour for All-Purpose Flour in Any Recipe?

While you can often substitute freshly milled flour for all-purpose flour, it’s important to remember that adjustments may be necessary. Since freshly milled flour absorbs more moisture and has a different protein content, it can behave differently in various recipes. For baked goods like bread and muffins, you might find it an easier task to make this swap, but for more delicate items, like this pumpkin roll cake, you may need to experiment a bit to achieve the desired results. Always keep an eye on your batter’s consistency and adjust the liquid accordingly to ensure your baked goods turn out.

What Types of Grains Can I use For Freshly Milled Flour, and How Do They Affect My Recipes?

You can mill a variety of grains, including wheat, spelt, rye, and even gluten-free options like oats and brown rice. Each grain can bring a unique flavor and nutrition to your recipes. For example, whole wheat flour has a hearty, nutty taste that will enhance the flavor of your pumpkin roll, while spelt flour offers a slightly sweeter flavor with a more tender texture. When experimenting with different grains, keep in mind that you may need to adjust the liquid content and baking times, as each grain has different absorption properties. It’s all about finding the perfect match for your recipe and personal taste preferences!

How Should I Store Freshly Milled Flour to Keep It Fresh?

To ensure that your freshly milled flour stays fresh and retains its flavor, it’s best to store it in an airtight container. You can keep it in a cool, dark place like your pantry, but for longer shelf life, you may consider refrigerating or even freezing it. When stored properly, freshly milled flour can last up to a month in the fridge and several months in the freezer. Just be sure to bring it back to room temperature before using it in your recipes. Proper storage will help maintain the quality and nutrients of the flour.